"BAR NO'AGE" has delighted many bar enthusiasts for 6 and a half years in Fukuroi and for 21 years as an authentic bar in Shichikencho, Shizuoka City.
Having "condensed and concentrated" the various encounters and experiences gained so far, we have moved to a quiet location in Takajo, a little away from the city center, changed the name of our shop, and are starting anew as "NO'AGE concentré".
The name of the bar, "NO'AGE," originally comes from a whiskey term, and reflects the owner-bartender Masanori Itani's desire to create a bar that is loved by customers of all generations, drawing inspiration from the term which refers to a blend of whiskeys of various aging periods created with exceptional blending techniques. This time, in order to take the bar beyond the boundaries of a typical bar, he deliberately removed the word "BAR" and added "concentré," creating a new sign that will serve as the face of the bar, which he designed himself.
A sign with the word "BAR" shining brightly
The imposing doors, which have welcomed countless guests during the Fukuroi era, now quietly watch over the new beginning here in Takasho, carrying with them the encounters and memories that took place at each establishment.
With only six counter seats, the restaurant has become more compact than before, creating a more private and special space with a stylish, modern Japanese interior.
Here, we go beyond the traditional bar format, adding the "world of tea" to our drinks, snacks, and sweets, and creating a "tea room" atmosphere where unique, once-in-a-lifetime moments unfold through conversations between people!
Every Saturday, Sunday, and public holiday, we offer cocktail pairing desserts during the day, where homemade desserts are paired with tea or cocktails. In the evening, we offer a unique cocktail pairing dinner course (reservations required) featuring dishes prepared on a teppanyaki grill using carefully selected ingredients, perfectly complemented by cocktails. We also offer a selection of appetizers, including a Japanese-Western fusion assortment and à la carte dishes, to accompany your drinks!
We've revamped our style by switching to teppanyaki, where the food is cooked right in front of you, to better meet the diverse needs of our customers!
Furthermore, tea ceremony utensils have been set up at the counter, and a cocktail menu featuring tea leaves produced in Shizuoka, a renowned tea-producing region, has been enhanced and introduced!
Sake Master & Bartender: Masahiro Itani
After graduating from the Osaka Abeno Tsuji Technical Institute, he worked as a chef, but due to severe hand eczema, he switched careers to become a bartender who mixes alcoholic beverages. In 2000, he founded "Bar NO'AGE" in his hometown of Fukuroi City, and moved it to Shizuoka City in 2007. His bar has been featured in various cocktail and pairing books, and in 2016 he won the Grand Prix in the Creative category of the Yokohama International Cocktail Competition. In 2021, he rebranded the bar as "NO'AGE concentré" to reflect a style that "concentrates" and "intensifies" the past 20 years of experience, incorporating teppanyaki-style cooking.
A tea tray is also set up on the counter, and the bartender serves an exquisite drink with the beautiful movements only a bartender can provide. Water boiled to the perfect temperature is poured from the tea kettle, the teaware is warmed, the tea leaves are added, more water is poured, and the tea is steeped. After waiting patiently for the right moment, a rich and flavorful cup is carefully poured into the teacup.
Lightly steamed single-origin sencha "Haruna 29"
Located in Ryogouchi, a lush, mountainous area of Shizuoka Prefecture at an altitude of 350m, where the clear Okitsu River flows, and offering panoramic views of Mount Fuji and Suruga Bay, this tea farm cultivates over 20 varieties of tea on steeply sloping tea fields where a sea of clouds often stretches out.Toyokoen"Haruna 29" is a single-origin sencha tea from [Name of tea producer]. The tea leaves were cultivated over more than 10 years, starting from seeds found and propagated by cuttings. Named after the producer's beloved daughter, "Haruna," the tea leaves are cherished and nurtured as if they were his own daughter. The resulting tea boasts a subtle grain aroma, a well-balanced blend of umami and astringency, and a deep, lingering aftertaste.
The cocktails range from classic, standard cocktails with a rich history to unique creations that can only be tasted here, using seasonal fruits and other natural ingredients, and incorporating the world of tea into Mr. Itani's original style, which utilizes homemade flavored spirits and special techniques in a mixology style. Enjoy them with various courses and pairings!
From left
[sidecar]A cognac-based cocktail.
[Shizukucha~Sagiri~]A cocktail inspired by the tea fields of Shizuoka Prefecture, featuring sencha green tea, a drop of cognac, and the aroma of sweet osmanthus. This cocktail was served at the 20th anniversary party of the Japan Tea Instructor Association.
[Smoky Martinez Roasted Green Tea]This is an adapted version of the Martinez cocktail, which is said to be the "original form of the Martini," and is based on a mixture of roasted tea leaves, star anise, and vanilla beans steeped in dark rum, combined with sweet vermouth and maraschino cherry liqueur.
[Gyokuro Martini]Enjoy the first infusion at a low temperature, then pour in the second infusion and serve as a cocktail. We use carefully selected gyokuro tea produced by tea farmers throughout Shizuoka Prefecture, including gyokuro from Okabe-cho, Shizuoka City, a region known for its high-quality gyokuro. The producer changes from day to day, allowing you to enjoy the differences in taste as well.
[Sparkling Tea Dog's Nose]This low-alcohol cocktail is based on a homemade sparkling tea, brewed using extraction methods tailored to each type of tea leaf to bring out its unique floral aroma. A drop of distinctive craft gin is then added, creating a variation of the beer and dry gin cocktail "Dog's Nose."
[Jasmine Negroni]This drink is a twist on the Negroni, one of the most popular cocktails overseas. It uses Campari infused with jasmine tea and various spices, resulting in a bittersweet yet floral flavor.
[Martini]The king of gin-based cocktails.
On this day, I had the luxury of enjoying a "cocktail pairing dinner" and "cocktail pairing dessert" during the pre-opening period!
"Slow-roasted duck marinated in red miso" × "Highball"
This dish features French duck meat roasted at a low temperature and marinated overnight in a special red miso paste. Pair it with a highball, the perfect drink to quench your thirst and toast to your first drink! The moist and juicy duck meat is irresistible, with the rich aroma of red miso wafting through your nose and the deep, savory flavor of the duck becoming more pronounced with every bite!
"Today's Fresh Fish Marinade" x "Sparkling Tea Dog's Nose"
This dish features flounder, the freshest fish of the day, tossed in nut oil and served with molokhia, accompanied by a refreshing sparkling tea infused with the aroma of green tea! The flounder has the firm texture characteristic of fresh fish, and the rich flavor of the nut oil, combined with a pinch of salt, allows you to fully enjoy its sweetness in this elegant dish!
"Saury Rillettes"
Enjoy the concentrated, rich flavor of seasonal Pacific saury with this dish, served with crispy, griddle-baked bread!
Mr. Itani is both a bartender and a chef. He displays graceful movements when preparing tea, controlled movements when shaking cocktails, and a dignified yet lighthearted style when grilling teppanyaki, entertaining you with his full-throttle performance!
An example of a cocktail pairing dinner course.
"Tsuma Beef" x "Red Perilla, Violet, Japanese Black Tea, Armagnac"
The main dish for the day was teppanyaki (griddle-cooked) Miyazaki Prefecture-produced Kuroge Wagyu beef, "Tsuma Beef Rump Steak," which is primarily lean meat.
Toman Beef is raised as Japanese Black cattle, carefully fattened to minimize marbling. They are fed a diet rich in vitamins and minerals, raised in a stress-free environment with good ventilation in a natural setting, and raised in a way that suits the cattle's physiology and promotes healthy development. Furthermore, the cattle are primarily raised between 33 and 50 months of age, considered the most delicious age for Japanese Black cattle. As a result, the beef has a deep color, a flavorful balance of fat and lean meat, and is low in fat and healthy. Grilled on a hot plate, the outside is crispy and fragrant, while the inside remains medium-rare. Enjoy the burst of flavor and texture that comes from the thick cut of meat!
Next up is "Cocktail Pairing Dessert," which offers "alcohol, tea, and sweets"!
Mr. Itani has been incorporating liquid nitrogen into cocktail and cooking techniques since early on. He uses ultra-low temperature liquid nitrogen at minus 196 degrees Celsius to work his magic on desserts!
Ice wine, with its concentrated aroma and sweetness, is flaked using liquid nitrogen and then served in a dish, creating a refreshing dessert perfect for this time of year when the lingering summer heat is still intense!
Pear and almond blancmange
Green yuzu jelly and -196 degree ice wine flakes.
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"Cold-brewed sencha from Kawane Tsuchiya Farm and elegant gin"
"Cover the glass with jasmine flowers."
We'll whip smooth, melt-in-your-mouth fresh cream until stiff peaks form, and then finish off the "Savarin au Coqtail"!
By grating orange peel and adding it to the dessert, the refreshing aroma becomes a soothing fragrance, and it's finished with pistachios and mint! This dessert is also available for purchase in our online shop, but the decoration, including the whipped cream and fragrance, is a service only available to customers who dine in our store!
"Savarin aux Cocktails"
Responding to customer requests for a savarin soaked in plenty of alcohol, bartender Mr. Itani has created the second in a series of sophisticated adult sweets! Using homemade fruit purees, this savarin, reminiscent of a seasonal fruit cocktail, is a sweet treat that adults will enjoy while feeling pleasantly tipsy!
By placing tea leaves in aluminum foil and smoking them on a griddle, you can infuse the glass with a smoky aroma, resulting in a deeper, more complex cup of tea!
Feeling the changing seasons, the ultimate autumn chestnut dessert is now available! "Croustade" is a dish originating from southwestern France, and its name means "shell" in French. It is made by wrapping ingredients in a thin dough called phyllo and baking it, and there are various recipes that can be sweet or savory depending on what is wrapped inside. This version uses chestnuts, with a crispy exterior and a filling of whole chestnuts inside, and is a sophisticated dessert that can be enjoyed in multiple layers with combinations of chocolate and caramel! Be sure to enjoy the visually appealing cross-section when you cut into it in our shop!
"Chestnut Krustad with Red Miso and Caramel Sauce"
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"Misty Fairy Flag"
"Choux à la Cocktail"
Made with eggs from chickens raised in Shizuoka, these cream puffs are filled with plenty of homemade, additive-free custard cream! The fragrant, baked choux pastry is handmade using traditional methods. Seasonal limited editions are available year-round, and pairing them with cocktails is a delightful experience, as you can add alcohol to your liking using the dropper provided, making them the ultimate adult dessert!
Amidst the COVID-19 pandemic in 2020, they considered how they could deliver the cocktails and sweets they offered to customers. In October of that year, they obtained a confectionery manufacturing license and started operations as NO'AGE's sweets division, "noage." Online shop sales seem to be going well. Currently, they are busy preparing a new store, so the "ultimate mail-order sweets" are scheduled to be shipped from mid-October!
Sipping whiskey while munching on homemade caramel nuts. A luxurious moment of relaxation where conversation at the counter liberates both mind and body.
There are tastes you'll never forget. There are moments you'll cherish forever.
New encounters and miraculous moments await you.
Enjoy this unique pairing that you can only experience here.
NO'AGE concentration
Address: 2-5-12 Takajo, Aoi-ku, Shizuoka City, Shizuoka Prefecture, 1F
TEL: 054-253-6615
Opening hours: 12:30-14:00, 18:00-22:00 (Last entry 20:00)
BARTIME: Fridays and Saturdays only, 9:00 PM - 12:00 AM
Closed on: Irregular days
https://www.barnoage.com/
